Name: Easy Creamy Shrimp Pasta Recipe - Quick Dinner Delight
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 pound large uncooked shrimp, peeled and deveined; 1 tablespoon olive oil; ½ cup white grape juice; 3 tablespoons salted butter; 3 cloves garlic, minced; 2 tablespoons all-purpose flour; 1 tablespoon tomato paste; 1½ cups half and half; ¾ cup chicken broth; 1 teaspoon hot sauce; 1 teaspoon honey; 10 ounces Rotel tomatoes with green chilies, undrained; 3 tablespoons cream cheese, softened; ⅓ cup grated Parmesan cheese, plus more for serving; ½ pound linguine

Creamy Shrimp Pasta, oh how we adore you! There’s something undeniably comforting and luxurious about a perfectly executed bowl of creamy shrimp pasta. It’s the ultimate weeknight indulgence that still feels special enough for guests. What is it about this dish that captures our hearts (and stomachs)? Perhaps it’s the harmonious marriage of tender, succulent shrimp bathed in a rich, velvety sauce that clings beautifully to al dente pasta. Maybe it’s the delightful contrast between the delicate seafood and the deeply satisfying, creamy embrace of the sauce. Whatever the secret ingredient to its universal appeal, this Creamy Shrimp Pasta recipe elevates the familiar into something truly memorable. It’s a symphony of flavors and textures that promises pure culinary bliss with every single bite, proving that simple ingredients can create extraordinary meals.

Ingredients:

1 pound large uncooked shrimp, peeled and deveined
1 tablespoon olive oil
½ cup dry white grape juice
3 tablespoons salted butter
3 cloves garlic, minced
2 tablespoons all-purpose flour
1 tablespoon tomato paste
1½ cups half and half
¾ cup chicken broth
1 teaspoon hot sauce (adjust to your spice preference)
1 teaspoon honey
10 ounces Rotel tomatoes with green chilies, undrained (this is a canned product containing diced tomatoes and green chilies)
3 tablespoons cream cheese, softened
⅓ cup grated Parmesan cheese, plus more for serving
½ pound linguine

Preparing the Creamy Shrimp Pasta

Cooking the Pasta

The first step to creating our delicious Creamy Shrimp Pasta is to get our pasta cooking. Bring a large pot of generously salted water to a rolling boil over high heat. Once the water is at a full boil, carefully add your ½ pound of linguine. Stir the pasta immediately to prevent it from sticking together. Cook the linguine according to the package directions until it’s al dente, which means it should be tender but still have a slight bite to it. This usually takes around 8-10 minutes. While the pasta is cooking, it’s a good idea to reserve about ½ cup of the starchy pasta water before you drain it. This reserved water is gold for emulsifying sauces and achieving that perfect creamy consistency. Once the linguine is cooked to your liking, drain it well in a colander and set it aside. Don’t rinse the pasta; the starchiness helps the sauce cling beautifully.

Searing the Shrimp

Next, we’ll prepare our star protein: the shrimp. Pat the peeled and deveined shrimp completely dry with paper towels. This is crucial for achieving a good sear, as excess moisture will cause them to steam rather than brown. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat until it shimmers. Add the dried shrimp in a single layer, being careful not to overcrowd the pan. You might need to cook them in batches. Cook the shrimp for about 1-2 minutes per side, just until they turn pink and opaque. They should still be slightly tender in the center, as they will continue to cook in the sauce. Overcooked shrimp can become tough and rubbery, so err on the side of undercooking them slightly. Once cooked, remove the shrimp from the skillet and set them aside on a plate. Don’t worry about the little bits stuck to the pan; they’ll add fantastic flavor to our sauce.

Building the Creamy Sauce Base

Now, let’s get to the heart of our Creamy Shrimp Pasta: the sauce. Reduce the heat of the skillet to medium. Add the 3 tablespoons of salted butter to the skillet. Once the butter has melted and is slightly foamy, add the 3 cloves of minced garlic. Sauté the garlic for about 30-60 seconds until it’s fragrant, being very careful not to let it burn, as burnt garlic can impart a bitter flavor. Immediately sprinkle the 2 tablespoons of all-purpose flour over the garlic and butter. Whisk continuously for about 1 minute to cook out the raw flour taste and create a roux. This roux will be the thickening agent for our sauce. Stir in the 1 tablespoon of tomato paste and cook for another minute, stirring constantly. This step really helps to deepen the flavor and color of the sauce.

Creating the Creamy Emulsion

This is where our sauce truly comes to life. Slowly pour in the ½ cup of dry white grape juice while whisking constantly. Allow it to bubble and reduce slightly, scraping up any browned bits from the bottom of the skillet. Next, gradually whisk in the ¾ cup of chicken broth, ensuring that each addition is incorporated before adding more. Bring the mixture to a gentle simmer. Now, it’s time to introduce the richness: slowly whisk in the 1½ cups of half and half. Continue to stir until the sauce begin extracts to thicken. Stir in the 1 teaspoon of hot sauce and the 1 teaspoon of honey. The hot sauce adds a subtle kick, and the honey balances the acidity and adds a touch of sweetness that complements the savory elements.

Finishing the Creamy Shrimp Pasta

To achieve that ultimate creamy texture, stir in the 3 tablespoons of softened cream cheese until it’s completely melted and incorporated into the sauce. The cream cheese provides a wonderful tang and a luxurious mouthfeel. Add the entire 10-ounce can of Rotel tomatoes with green chilies (undrained) to the skillet. Stir well to combine all the flavors. Finally, stir in the ⅓ cup of grated Parmesan cheese until it’s melted and the sauce is smooth. Taste the sauce and adjust seasonings as needed. You might want a little more salt, pepper, or even a touch more hot sauce depending on your preference. Add the cooked linguine back into the skillet with the sauce. Toss everything together until the pasta is evenly coated. Add the cooked shrimp back into the skillet and gently toss to reheat them through, about 1-2 minutes. If the sauce seems too thick, you can add a splash of the reserved pasta water, a tablespoon at a time, until you reach your desired consistency. Serve immediately, garnished with extra grated Parmesan cheese if desired.

Conclusion:

There you have it – a delicious and satisfying recipe for Creamy Shrimp Pasta! This dish is a fantastic weeknight meal that feels both elegant and comforting, perfect for impressing guests or simply treating yourself. The rich, creamy sauce beautifully coats the succulent shrimp and al dente pasta, creating a symphony of flavors and textures. Don’t be afraid to get creative with your additions; this recipe is a wonderful canvas for your culinary imagin extractation.

I love serving this Creamy Shrimp Pasta with a crisp green salad and some crusty garlic bread to soak up every last bit of that glorious sauce. For variations, consider adding some fresh spinach or peas towards the end of cooking for an extra burst of color and nutrients, or a pinch of red pepper flakes if you prefer a little heat. You could also swap out the shrimp for chicken or even a vegetarian protein like firm tofu.

I truly hope you enjoy making and savoring this delightful Creamy Shrimp Pasta. It’s a recipe that’s sure to become a staple in your kitchen. Happy cooking!

Frequently Asked Questions:

Can I make this Creamy Shrimp Pasta ahead of time?

While it’s best enjoyed fresh, you can prepare most components in advance. Cook the pasta and shrimp separately, and make the sauce. Store them in airtight containers in the refrigerator. When ready to serve, gently reheat the sauce and then toss in the cooked pasta and shrimp until heated through. You might need to add a splash of milk or cream to loosen the sauce.

What kind of pasta works best for Creamy Shrimp Pasta?

Medium-sized pasta shapes with ridges or curves tend to hold the creamy sauce best. Think penne, fusilli, farfalle (bow-tie pasta), or even fettuccine or linguine. The sauce will cling beautifully to these shapes, ensuring every bite is packed with flavor.